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FINE WILD MUSHROOM LASAGNE

FINE WILD MUSHROOM LASAGNE

180 min

Tip: A handful of young spinach leaves between the lasagne layers can be a nice addition. 

  • 2 pcsgarlic cloves
  • 2 pcscarrots
  • 2 sprigsrosemary
  • 1 xolive oil
  • 1 tspchilli flakes
  • 400 glentils
  • 2 canstomatoes
  • 4 tbspflour
  • 800 mlalmond milk
  • 70 gcheese
  • 0,5 bunchsage
  • 2 pcsred onions
  • 2 stalkscelery
  • 100 mlred wines
  • 1000 gmixed wild mushrooms
  • 300 glasagne sheets

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Directions

multi-purpose blade
Slicesy®
Chop the onions, garlic, carrots, celery and rosemary using the bamix® SliceSy® and the chopping blade, then place everything in a large pan and sauté with 2 tablespoons of oil and the chilli flakes at medium heat for 20 minutes. Add the wine and let it reduce, then add the lentils (together with the liquid). Purée the tomatoes using the bamix® multi-purpose blade, add them to the pan, then fill a tin with water and pour it into the pan, as well. Simmer the sauce over low heat for 1 hour. Season to taste with salt and pepper. Meanwhile, cut the mushrooms into pieces and roast them in batches in a large coated pan without oil at medium heat for 5 minutes (for a nutty flavour). Transfer to a plate. Quickly wipe the pan, add 4 tablespoons of oil and stir in the flour. Gradually add the almond milk and simmer for 5 minutes, stirring until the sauce thickens. Using the bamix® multi-purpose blade, purée the sauce with 1/3 of the mushrooms and 50 g of grated cheese until the cheese sauce is smooth. Season with salt and pepper. Preheat the oven to 180 °C. Spread some tomato sauce in an ovenproof dish (25 × 35 cm), layer some mushrooms on top and cover with the lasagne sheets and 5 tablespoons of cheese sauce. Add three more layers in this way, finishing with the remaining cheese sauce and mushrooms. Sprinkle the remaining cheese over the lasagne. Pluck off the sage leaves, dip them in some oil and press them gently onto the surface. Bake the lasagne in the lower part of the oven for 50 minutes until golden brown. Leave to rest for 15 minutes before serving. Serve with a seasonal salad.

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